Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a tender chocolate sponge cake with a creamy peanut butter filling and rich ganache topping. It’s a delightful treat perfect for special occasions or whenever you crave a decadent dessert.

The image shows a close-up of a chocolate roll cake with visible spiral layers. The outer layer is dark brown chocolate cake, thick and moist, while the inner spiral layers alternate between creamy light tan filling and rich dark chocolate filling, creating a striking contrast. The whole roll is covered with a shiny, smooth dark chocolate glaze that drips slightly off the edge. On top, there are textured clusters of light tan and dark chocolate crumb chunks that add a crunchy detail. The cake sits on a white plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Sponge Cake:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs at room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
¼ cup milk

Peanut Butter Filling:

¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups

Optional Ganache Topping:

½ cup heavy cream for ganache
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In another large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick and pale.
Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture, stirring to combine.
Step 5: Gently fold the dry ingredients into the wet ingredients until smooth. Spread the batter evenly into the prepared pan.
Step 6: Bake for 10–12 minutes, until the cake springs back when touched.
Step 7: Immediately invert the cake onto a kitchen towel dusted with powdered sugar, peel away the parchment paper, and roll the cake up in the towel. Let it cool completely.
Step 8: For the filling, beat the creamy peanut butter and powdered sugar until smooth, then add the heavy cream and vanilla extract. Gently fold in the chopped peanut butter cups.
Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake without the towel and place it seam-side down.
Step 10: To make the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the cake.
Step 11: Chill the cake in the refrigerator for 30 minutes to set the ganache. Slice and serve, optionally garnishing with extra peanut butter cup pieces.

Tips & Variations

Use a well-dusted kitchen towel to prevent the cake from sticking when rolling.
For a crunchier texture, add chopped roasted peanuts to the filling.
Substitute semi-sweet chocolate chips with dark or milk chocolate according to your preference.
If you prefer a lighter filling, whip the heavy cream separately and fold it into the peanut butter mixture gently.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. To keep the ganache smooth, bring the cake to room temperature before slicing. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a chocolate roll cake showing three main layers: a dark brown chocolate sponge cake layer on the outside, a creamy beige filling layer in the middle, and a swirl of chocolate ganache inside the roll. The entire cake is covered with a shiny, smooth dark chocolate glaze that drips slightly down the sides. On top, there is a sprinkling of crumbly beige and chocolate bits as decoration. The cake is placed on a white plate, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chocolate roll in advance?

Yes, the cake can be assembled a day ahead and stored in the refrigerator, allowing the flavors to develop beautifully.

What if I don’t have peanut butter cups on hand?

You can substitute chopped chocolate candies or simply omit them for a smooth peanut butter filling without the added texture.